Roasted potatoes stuffed


– 2 large sweet potatoes (750g)

– 1 can (225g) pineapple, crushed and drained
– 1 tablespoon vegetable oil
– 1 tablespoon butter
– 1 tablespoon brown sugar
– 1 tablespoon grated orange rind
– 1 teaspoon salt
– 2 tablespoons pecans, chopped

Main Course

Difficulty: Easy

Preparation time: 1 hour 20minutes


Preheat oven to 180 ° C. Drill two holes in each potato with a knife. Put them on a baking sheet. Bake until tender, about 50 minutes. Let them cool slightly. Reduce heat to 160 ° C.

Cut the potatoes in half lengthwise. Trim off the flesh with a spoon, without tearing the bark, and place in a medium bowl. Separate the bark. Mix pineapple pulp, oil, butter, sugar, zest and salt. Beat with a whisk or hand until fluffy a little.

Put the empty shells on baking sheet. Fill them with the mixture thoroughly. Bake for 15 minutes. Spread pecan. Bake 5 more minutes